Summer Squash Quiche With Thyme

 

  

Published on www.comfortspringstation.com on 6/26/17

  #6 in post visits in 2025

 

 

Summer is a time of bounty for those who grow vegetables. Even if you don’t grow your own, the fresh veggies are filling the supermarkets.  One of my favorite veggies is summer squash. Yellow, green, or white, I am a fan.

 Today’s recipe is Summer Squash Quiche.  I’m using yellow squash and mozzarella, but it’s wonderful with zucchini too.  I used a 10-inch tart pan. It’s a perfect recipe for a luncheon, birthday party, or a buffet table. How about a Mother's Day brunch on May 10th?

 

 

 

Summer Squash Quiche

Use organic when available. Serves 8 or 9

  

 

Ingredients

• 6 eggs or 4 whole eggs & 2 egg whites or 1 1/2 cups egg substitute
• 1/2 lb yellow squash (about 2 cups) cut into 1/4-inch-thick rounds
• 1 tsp fresh thyme leaves
• 1 cup half-and-half
• 1/4 tsp hot pepper sauce
• 1 pie crust
• 3/4 cup shredded mozzarella cheese
• 1 tbsp unsalted butter or margarine
• salt and pepper to taste

Instructions

•  Bake your crust at 375 degrees F for 10 minutes  
• Remove from oven and lower temperature to 350 degrees F
• While crust bakes, melt butter or margarine in pan and add squash and thyme
• Cook 5 minutes or until tender
• Remove squash from pan and let cool
• Whisk eggs, half-and-half, salt, pepper, and hot sauce in bowl
• Arrange squash on bottom of the crust and sprinkle cheese on top
• Pour egg mixture into crust (might be some left over)
• Bake quiche 30–35 minutes, or until filling is golden and center is set
• Remove from oven and cool 15 minutes
• Slice and serve 

 Enjoy!

 

 

 

 

 

 

                                  This post was shared on these fabulous link parties!

 

 

 

Sauteed Greens & Eggs

 

Many recipes call for sautéed greens – a little olive oil and garlic with spinach, kale, chard, collards. All the greens you can name taste good with olive oil and garlic.  If you want to really raise it a notch, add a couple of shallots, some onions, or leeks. A fine combination of flavors that can start your day with a warm dish, provide a tasty lunch, or even an easy dinner when paired with eggs. Wash the greens, remove the ribs, and chop or tear the leaves.

 

 

I like fried eggs myself, but if you want to cut calories and fat, try poaching eggs to nestle in your greens. Add a crusty slice of bread and your meal is complete.  To make a week of really fast breakfasts, sauté a huge amount of greens and keep in the refrigerator. Each morning, warm some greens and add poached eggs or a dollop of yogurt for a quick start to the day.

Sautéed Greens & Eggs

Use organic when available, makes 4 servings

Ingredients

• 4 cups finely chopped greens like kale (chard)
• 2 shallots
• 2 clove garlic thinly sliced
• 2 tbsp olive oil
• 4 to 8 eggs
• 4 cups water
• 1 tsp apple cider vinegar
• salt and pepper to taste

Instructions

• Add shallots and garlic to olive oil in pan over medium heat
• Cook for a minute
• Add greens
• Toss to coat and cook for 2 to 4 minutes until kale is wilted
• Season with salt and pepper
• Bring water and vinegar to simmer in large skillet
• Remove eggs from shell and add eggs one at a time
• Water in skillet should cover eggs
• Poach eggs until white is set about 5 minutes
• Remove from water with slotted spoon
• Nestle eggs in a plate of greens; serve with crusty bread  Enjoy! 

 This post was shared on these fabulous link parties!

Deviled Easter Chick Eggs

 

 It will be the first day of spring in a couple of weeks, and then Easter is April 5th this year. Today I’m trying another cute food presentation that I pinned years ago, Deviled Easter Chick Eggs.  Use your favorite deviled egg recipe or mine below and decorate the little eggs to look like chicks. It’s not hard to do, and it looks adorable for holiday get-togethers.

Start with week old eggs, as fresh eggs are hard to shell. To prevent cracking, remove eggs from refrigeration about 30 minutes prior to boiling. Place eggs in cold water, bring to boil, turn off burner, and cover.  Let sit for 15 minutes. Let cool, and refrigerate at least two hours before cutting for best results. Serve using an egg holder, a saucer, bowl, or a platter  To use on a flat platter, with a sharp knife, slice off a very thin layer from the base of the egg to make it flat. You have the option to make feet but it’s not necessary.  Then cut 1/3  of the egg off the top. I cut straight across but later you can make ragged edges if desired.

 

 

 

 

 

Deviled Easter Chick Eggs

Use organic when available, makes 12 Easter chicks

A cute food art for spring & Easter using deviled eggs decorated to look like little chicks.

Great as an Appetizer or Snack

Ingredients

• 12 hard-boiled eggs peeled
• 2 tbsp mayonnaise
• 1 1/2 tbsp yellow mustard
• Optional make w/o mustard
• 1 dill pickle finely diced
• 1 tsp pickle juice
• salt and pepper to taste
• 1 carrot cut into rounds
• 12 slices of pickle or black olives

Instructions

• Refrigerate hard-boiled eggs for at least two hours or overnight 
• With a sharp knife, slice off a very thin layer from the base of the egg to make it flat if you're using a platter
• Slice top 1/3 of eggs leaving a little yolk with the skin
• Use a spoon to remove bottom yolk to a bowl
• Mash yolks with a fork
• Add mayonnaise,  pickle, pickle juice, mustard, salt, and pepper, and mix well
• Fill a piping bag or plastic bag with a corner snipped with the egg yolk mixture
• Pipe yolk mixture into bottom of egg whites to create chick
• Cut small wedge from carrot rounds to make a beak for each chick
• Cut pickle or olive slices into small squares to use for eyes
• Add 2 olive eyes to each chick
• Add egg white top to each chick
• Adjust so it looks like chick peeking out of egg
• Serve on deviled egg tray as centerpiece or in egg holders or on platter
• Optional, add a dab of deviled egg filling as glue to stick them to the platter
• Optional, make 3 cuts in carrot round for a foot, 2 per chick
• Optional, decorate platter with herbs like parsley or dill
• Optional, serve on saucer or bowl with salad greens as first course of meal – you've made a free-range chick  Enjoy!  

 

 

This dish was shared on St. Pete’s Channel 10, Good to Know Segment:

How to Impress Your Easter Guests with Creative Snacks & Thrifty Tablescapes.

  

 

Please see my Link Parties page for the parties where this post was shared.